New Favorite

Spring Bliss Bowls

Spring Bliss Bowls are so yummy that I made it twice within two weeks. There were so many ‘wows’ in this recipe. Wow, I have NEVER used pesto on rice…it’s amazing! Wow, I’ve NEVER roasted radishes…they are delicious! I roasted all vegetables on the same cookie sheet and it worked fine. You can also add protein such as sliced chicken breast if you like. If you don’t like the vegetables in the recipe, change it up. Any combination of vegetables will be great. Go for it!

SPRING BLISS BOWLS

INGREDIENTS:

serves 4

1 cup short grain brown rice
extra virgin olive oil
seasoned salt and pepper
10oz. bag cauliflower florets, trimmed into similar sized florets
3 small golden beets, trimmed, peeled and chopped
1 bunch radishes, trimmed then halved or quartered if large
1/2 bunch asparagus, ends trimmed then chopped into 2” lengths
1/3 cup + 1/4 cup prepared basil pesto, divided (recipe recommends Buitoni-I used my homemade pesto)
2 Tablespoons chicken or vegetable broth
1/4 cup pepitas/pumpkin seeds (optional)

DIRECTIONS:
  • Preheat oven to 400 degrees then line two half sheet pans with foil, spray with nonstick spray, and set aside. (I used one cookie sheet vs. two).
  • Add brown rice plus 1-3/4 cup water, a drizzle of extra virgin olive oil, and a sprinkling of seasoned salt to a small saucepan with a tight fitting lid. (Refer to the cooking instructions on your particular bag.) Bring to a boil then place a lid on top, turn heat down to low, and gently simmer for 40 minutes. Taste – if rice is still crunchy, add 2 Tablespoons water then continue to cook for 5 more minutes. Remove pot from heat then let sit
    and steam with the lid on for 7 minutes before fluffing and cooling slightly. Once slightly cooled, stir in 1/3 cup pesto.
  • Meanwhile, add cauliflower to a medium-sized bowl then drizzle with extra virgin olive oil and season with seasoned salt and pepper. Spread onto one half of the first sheet pan then oil/season beets in the same bowl and spread onto the other half. Roast for 15 minutes then stir.
  • While the cauliflower and beets are roasting, oil/season the radishes then spread out onto one half of the second sheet pan. Roast for 10 minutes with the beets/cauliflower then stir. Add oiled/seasoned asparagus to the remaining empty half of the second sheet pan then roast with all the other vegetables for 10 minutes, or until all the vegetables are tender.
  • Breakdown of cooking times: Cauliflower/beets: 35 minutes. Radishes: 20 minutes. Asparagus: 10 minutes.
  • Add remaining 1/4 cup pesto to a small dish with chicken or vegetable broth then stir to combine.
  • Scoop pesto rice into four bowls then top each bowl with a quarter of the roasted vegetables. Drizzle with pesto sauce then top with 1 Tablespoon pumpkin seeds, if using, and serve.
  • For Meal Prep: Let all components cool then portion into containers, cover, and refrigerate. Microwave for 1-1:30 minutes or until warm then eat.
  • Notes
    I like to keep each vegetable separated in case they cook quicker or slower than the other vegetables.

Recipe adapted from IowaGirlsEats

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s